Pies are the business. You can dress them up or dress them down. Make them classic or modern, savoury or sweet, shroud them in butter crisp pastry or top them with creamy potato. Eat them hot, warm or cold, with a scoop of cream, a slug of vanilla custard, a dollop of creme fraiche. You can fold the fruit in, tuck the crust under, build up the layers. No food comforts and nurtures like a proper home-made pie. Tamasin's selection includes classic savoury pies like Chicken Pie, Egg and Bacon Pie, the Cornish Pasty, an Italian Easter Pie with eggs and artichokes, la Torta di Zucchini, a Galician Pork and Sausage Pie, Koulibiac, the traditional Russian Salmon Pie, and a delicate Feta, Rice and Yoghurt Pie. Sweet pies include a section on apple pies, a Sugar-topped Cherry Pie, Raspberry Ripple Ice-cream Pie, Shaker Lemon Pie, Peach Pie, Southern Pecan Pie, Key Lime Pie, Mississippi Mud Pie and Blueberry Pie. 'A slice of heaven' Nigel Slater
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Tamasin Day-Lewis is one of Britain's finest food writers, to be ranked along with Nigel Slater and Simon Hopkinson. Her cookery coloumns are followed avidly. She is also a regular contributor to VANITY FAIR and VOGUE. Her second 15 part television series TAMASIN'S WEEKENDS will be broadcast on UK Food in the autumn.Review:
'A delightful collection of sweet and savory pastries... posh pies, everyday pies, new pies, old forgotten favourites; a greedy celebration of crust and filling' -- Nigel Slater OM (THE OBSERVER) 2/11/03 'With sensuous photos by David Loftus and Day-Lewis's own voluptuous prose... well, never before have we found homemade pastries to be so sexy.' VANITY FAIR (Oct 03) 'Is there a more enthusiastic cookery writer than Tamasin Day-Lewis? 'Tarts with Tops on' is her stupendous follow up to 'The Art of the Tart'. It's subtitled 'How to Make the Perfect Pie... what are you waiting for? Get baking!' WATERSTONE'S BOOKS QUARTERLY 'Tarts with Tops on is the provocative title of the latest book by our food writer Tamasin Day-Lewis. Her new book is actually about how to make the perfect pie, with recipes for savoury and sweet classics, such as bacon and egg, Cornish pasty and apple, plus Key Lime, Misisippi Mud and Shaker Lemon.' COUNTRY HOMES & INTERIORS (Oct 2003) 'The title is suitably, but mildly, naughty and the prose has all of Lawson's posh and flirty tones: mental back-burners, culinary boulevards and lots of delectable scrumminess. The pies themselves look good enough to eat.' HAM & HIGH (14 Nov 03) '... a stimulating collection of sweet and savoury pies that tingles the tastebuds.' CAKE CRAFT & DECORATION "Tis the season for pie I think. Here is a no nonsense cookbook that confirms what I have been preaching for years, that there really is a pie for every occasion. If you are not convinced and think pies are old-fashioned or boring then Tamasin Day-Lewis will convert you with her range of traditional and innovative recipes.' EPICUREAN LIFE 'No-one quite does a pie like the English. Although, as Day-Lewis concedes, the Americans also know a thing or two about sweet pies. Her engaging and intelligent voice contributes a large part to the success of this collection, as do the thoughtful balance of recipes and the lovely presentation.' GOURMET TRAVELLER 'There can be no current English food writer delivering a regular slew of recipes to her public who does it more entertainingly than Tamasin Day-Lewis. What is more, her recipes work. She is often referred to in this house... Very good stuff... She writes as she speaks: often firm in her instructions, but always cheerful.' PETITS PROPOS CULINAIRES (Dec 2004)
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Descripción Weidenfeld & Nicolson, 2003. Hardcover. Estado de conservación: New. book. Nº de ref. de la librería 297843273
Descripción Weidenfeld & Nicolson, 2003. Hardcover. Estado de conservación: New. book. Nº de ref. de la librería 0297843273